Name: Lemonade
Prep time: 10 min
Yield: 16
Ingredients: 1.5 cups freshly squeezed lemon juice, or store bought lemon juice (not lemon juice 'concentrate'); 8 cups water (plus more to taste); 1.5 cup agave nectar

For when life hands you lemons…

We’ve all had those moments (or longer…) when the universe appears to be revolting against us. I’d like to think he’s just giving us new ingredients to work with.

Whether you enjoy it with mulled raspberries and a sprig of thyme, or a pinch of salt together with black pepper and ground cumin, there are plenty of ways to brighten your day with timeless, sunshiny lemonade! Made with agave nectar, this lemonade looks darker in color than when it’s made with cane sugar. Low FODMAP and free of refined sugars.

Jump to Recipe

As I watched my oven flake out… followed by my range… and my computer these past 2 weeks, I’ve had some extra time to think about the purpose of this blog.

The act of documenting and sharing these recipes is an act of gratitude–a way to ‘pay it forward’ for all the help I had 9 years ago when I first began navigating my own food-related health issues. This blog was put in motion upon the request of someone dearest to me.

Over the years I’ve been lucky enough to have the necessity to rebuild my concept of how food can be prepared using alternate techniques and ingredients. Now that it is in place, I see this blog as an opportunity to move the needle forward for allergy/intolerance-friendly food just a smidge more.

In this space there are no experts, just experiences. If you find a recipe in here that you love, I’d love to hear about it! If you find one that didn’t turn out as expected, I’d like to work through that with you! And if you have a recipe suggestion of something you’d like to see made within the ingredient constraints of this blog, I’d love to explore that with you as well! I know how crazy it can be navigating food challenges and I hope you feel as supported as I was. It’s great being on this journey with you. Thanks for all of your comments. 🙂

So. Back to that lemonade.

Let’s begin!

Prepare the Lemonade

Add all the ingredients to a mixing bowl or large pitcher and stir.

Add any herbs, spices or mulled fruit

To mull the raspberries, I placed a strainer over a bowl and mashed the raspberries into the strainer with a spoon. I added about 1 tablespoon of mulled raspberry (puree) into each 4 oz glass.

Chill and/or Serve!

Print Recipe

Lemonade

Prep Time10 mins

Course: Drinks

Keyword: Free of refined sweeteners

Servings:

Calories: 68kcal

Ingredients

1.5 cups freshly squeezed lemon juice, or store bought lemon juice not lemon juice ‘concentrate’
8 cups water plus more to taste
1.5 cup agave nectar

Instructions

Mix all the ingredients in a bowl or large pitcher.
Add any herbs, spices or mulled fruit.
Chill and/or Serve!

Notes

Store bought lemon juice can vary in sour-ness from batch to batch. I’ve had to adjust the amount of water (7-9 cups) and agave (1-1.5 cups), in this recipe even when using the same brand of lemon juice.

To mull the raspberries, I placed a fine-mesh strainer over a bowl, added the clean raspberries, mashed them with a large spoon and collected the ‘puree’ in the bowl. Roughly 1 tablespoon of mulled raspberry puree was used per 4 oz serving.

Updated on 4/15/19

Nutrition Facts

Lemonade

Amount Per Serving

Calories 68

% Daily Value*

Sodium 6mg0%

Potassium 23mg1%

Carbohydrates 17g6%

Sugar 14g16%

Vitamin C 8.8mg11%

Calcium 5mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? I’d love to hear about it-your comments are awesome!